This sausage and white bean ragu with cheesy polenta is Italian-inspired comfort food at its best. The rich tomato base, flavoured with herbs and garlic, pairs beautifully with hearty sausages and creamy white beans. Served over soft, cheesy polenta, it’s the kind of dish that warms you from the inside out — ideal for chilly evenings or a satisfying weekend dinner.
Making the ragu ahead means it's great for meal prep. The ragu is full of flavour from the sausages, pancetta and a perfect balance of herbs, add to that a tin of white beans and you have a delicious bowl of comfort food. We love it with the cheesy polenta, but it's delicious with pasta too. It's a perfect winter warmer meal!
Tips
- Pasta will also work well if you don’t fancy the cheesy polenta – cook 300g as per the packet instructions at Step 4.
- Optional ragu variations:
- Add a splash of red wine for depth.
- Chopped sun-dried tomatoes or roasted red peppers will add more richness.
- A handful of spinach, kale or cavelo nero stirred in at the end will give colour and nutrition.
- For spice add some chilli flakes.
- Use chorizo sausages and paprika for a smoky Spanish twist.
- This sausage and white bean ragu with cheesy polenta recipe is easily adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Yes - the ragu keeps well - store it in the fridge for up to 3 days or freeze for 3 months. Reheat gently and add a splash of water if it thickens.
Yes - try turkey or chicken sausages for a leaner version, or use plant-based sausages for a vegetarian twist.
Cannellini, butter beans, or borlotti beans are ideal for their creamy texture.
Yes - serve the ragu with mashed potatoes, pasta, or crusty bread for variety.
Whisk in more boiling water or milk a little at a time until you reach your desired consistency.
Yes - add chopped courgettes, peppers, or spinach near the end of cooking for extra colour and nutrients.
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How to make this Sausage and White Bean Ragu with Cheesy Polenta
Ingredients
- 2 tsp fennel seeds, roughly ground using a pestle and mortar
- 6 pork sausages, skins removed and meat roughly chopped
- 1.5 tbsp extra virgin olive oil
- 1 red onion, finely chopped
- 2 cloves garlic, finely chopped
- 1.5 tbsp fresh oregano, leaves finely chopped
- 1.5 tbsp fresh parsley, finely chopped plus extra leaves chopped, to garnish
- 250g pancetta lardons
- 1.5 tbsp tomato puree
- 300ml chicken stock
- 500ml tomato passata
- 400g tin white beans (cannellini or butter beans work well), drained and rinsed
- salt and freshly ground black pepper
- parmesan cheese, grated, to garnish
For the cheesy polenta (see Tips):
- 750ml boiling water
- 250ml milk (I use semi-skimmed)
- 2 cloves garlic, finely chopped
- 1 tsp fine sea salt
- 200g quick polenta
- 80g parmesan cheese, grated
- 60g unsalted butter, diced
Instructions
- Place the chopped sausage meat into a bowl along with the ground fennel seeds. Mix well to ensure they’re well combined and set aside.
- Heat the oil in a large saucepan over a high heat. Add the onion, garlic, herbs and pancetta, and cook, stirring frequently, for 5 to 6 minutes until the onion has softened and the pancetta starts to brown. Scatter over the sausage meat and fennel mixture, and cook, breaking up the meat with a wooden spoon, for 4 to 5 minutes until the meat has broken down and begins to brown. Stir in the tomato puree and cook, stirring, for 30 seconds, to combine. Stir in the stock and passata and bring to the boil.
- Reduce the heat to medium low and simmer for 25 minutes until the meat has cooked and the sauce has thickened.
- Once the ragu has been simmering for about 10 to 15 minutes, cook the cheesy polenta - heat a medium saucepan over a medium heat and add the boiling water, milk, chopped garlic and salt. Bring to a simmer and then sprinkle in the polenta gradually, whisking continuously until it’s all in the pan. Reduce the heat to medium low and cook for 10 minutes, stirring frequently. Finally, add the grated parmesan and diced butter – stir until all of the butter has melted. Add more water if required to get desired consistency.
- Stir the white beans into the ragu, season to taste, and return to the boil, then simmer for 5 minutes. Divide the cooked cheesy polenta among bowls and spoon over the ragu. Garnish with chopped parsley and grated parmesan and enjoy!!
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Sausage and White Bean Ragu with Cheesy Polenta
Equipment
Ingredients
- 2 tsp fennel seeds roughly ground using a pestle and mortar
- 6 pork sausages skins removed and meat roughly chopped
- 1.5 tbsp extra virgin olive oil
- 1 red onion finely chopped
- 2 cloves garlic finely chopped
- 1.5 tbsp fresh oregano leaves finely chopped
- 1.5 tbsp fresh parsley finely chopped plus extra leaves chopped, to garnish
- 250 g (8.8 oz) pancetta lardons
- 1.5 tbsp tomato puree
- 300 ml (1 ⅓ cups) chicken stock
- 500 ml (18.6 oz) tomato passata
- 400 g (14.1 oz) tin white beans (cannellini or butter beans work well), drained and rinsed
- salt and freshly ground black pepper
- parmesan cheese grated, to garnish
For the cheesy polenta (see Notes):
- 750 ml (3 ¼ cups) boiling water
- 250 ml (1 cups) milk (I use semi-skimmed)
- 2 cloves garlic finely chopped
- 1 tsp fine sea salt
- 200 g (7.1 oz) quick polenta
- 80 g (2.8 oz) parmesan cheese grated
- 60 g (2.1 oz) unsalted butter diced
Instructions
- Place the chopped sausage meat into a bowl along with the ground fennel seeds. Mix well to ensure they’re well combined and set aside.
- Heat the oil in a large saucepan over a high heat. Add the onion, garlic, herbs and pancetta, and cook, stirring frequently, for 5 to 6 minutes until the onion has softened and the pancetta starts to brown. Scatter over the sausage meat and fennel mixture, and cook, breaking up the meat with a wooden spoon, for 4 to 5 minutes until the meat has broken down and begins to brown. Stir in the tomato puree and cook, stirring, for 30 seconds, to combine. Stir in the stock and passata and bring to the boil.
- Reduce the heat to medium low and simmer for 25 minutes until the meat has cooked and the sauce has thickened.
- Once the ragu has been simmering for about 10 to 15 minutes, cook the cheesy polenta - heat a medium saucepan over a medium heat and add the boiling water, milk, chopped garlic and salt. Bring to a simmer and then sprinkle in the polenta gradually, whisking continuously until it’s all in the pan. Reduce the heat to medium low and cook for 10 minutes, stirring frequently. Finally, add the grated parmesan and diced butter – stir until all of the butter has melted. Add more water if required to get desired consistency.
- Stir the white beans into the ragu, season to taste, and return to the boil, then simmer for 5 minutes. Divide the cooked cheesy polenta among bowls and spoon over the ragu. Garnish with chopped parsley and grated parmesan and enjoy!!
Notes
- Pasta will also work well if you don’t fancy the cheesy polenta – cook 300g as per the packet instructions at Step 4.
- Optional ragu variations:
- Add a splash of red wine for depth.
- Chopped sun-dried tomatoes or roasted red peppers will add more richness.
- A handful of spinach, kale or cavelo nero stirred in at the end will give colour and nutrition.
- For spice add some chilli flakes.
- Use chorizo sausages and paprika for a smoky Spanish twist.
- This sausage and white bean ragu with cheesy polenta recipe is easily adapted if you’re cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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